(Fresh orange chutney with chilli & cinnamon. Tart dough made easy & mess free with a creamy chutney filling.)

Makes – 10-12 tarts
Prep time – 25 mins
Cooking time – 35mins


For Short Crust pastry
Flour – 225gms/2cups
Butter (salted) – 100gms/1/2 cup
Sugar – 1 tbsp
Thyme fresh – few sprigs
Orange Rind – Of 1 orange
Water – as required

For Chutney
Oranges (valencia) – 2 nos
Sugar – 1 cup
Cinnamon – 1 stick
Salt – a Pinch
Red chilly powder -½ tsp (optional)

Chocolate Chips -¼ cup

In the mixer grinder jar add flour, butter, sugar, thyme and orange rind.

Using the Pulse function on the machine blend till the flour is totally crumbly. Remove the flour into a bowl and add chilled water and knead into a dough. Allow to rest for 30 mins in a fridge wrapped in a damp cloth or a plastic film. Now roll out thin, use dry flour if required.

Use a 2”mould and place them under the dough. Lift the dough and press it gently down inside the tart mould. Press gently on the edges and the bottom so that the dough fits the mould. Cut off the excess dough by pressing on the top of the dough with your palms. Repeat with the other moulds as well.

Using a fork poke it on bottom and sides of the tart. Refrigerate the moulds for 30mins. Remove & bake it an oven at 180c for 25 mins or till crisp and lightly browned. Remove and allow it to cool. Take the shells out of the mould.

For orange chutney cut the oranges into quarter. Add them to a pan with sugar, cinnamon, salt and chilly powder. Add 5 cups of water and cook it covered for approx 25 minutes.

Remove from heat and take out the cinnamon stick. Now puree all the contents, including the rind. Pour it out on to a bowl and let it cool. Now Fill the tart with the orange chutney and sprinkle with chocolate chips. Serve the tarts warm or cold.